Cultured Dextrose

Conclusion

From the study, the results show that AiBi 1.50 Cultured Dextrose used above 0.5% is an effective ingredient for shelf life extension. Our Cultured Dextrose used at 0.5% or higher, allowed the product to last over 60 days before showing visual signs of mold and spoilage. This is approximately a 750% increase in shelf life. In comparison, the control bread that did not contain AiBi 1.50 Cultured Dextrose lasted on average, 7 days before showing visual signs of mold.

Outcome

Using this research, it is recommended that AiBi 1.50 Cultured Dextrose is used at a minimum dosage of 0.5% in bread and other yeast products. With this dosage, it is possible to reach an extended shelf life of up to 60 days or greater, approximately 50 or more days longer than bread without our Cultured Dextrose.

Conclusion

From the study, the results show that AiBi 1.50 Cultured Dextrose used above 0.75% is an effective ingredient for shelf life extension. Our Cultured Dextrose used at 0.5% did not prove to extend the shelf life of muffins. However, our Cultured Dextrose used at 0.75% allowed the product to last an average of 10.7 days before showing visual signs of mold and spoilage. This is approximately a 28% increase in shelf life. In comparison, the control muffins that did not contain AiBi 1.50 Cultured Dextrose lasted on average, 8.3 days before showing visual signs of mold.

Outcome

Using this research, it is recommended that AiBi Cultured Dextrose is used at a dosage of 0.75% in a sweetened bakery product. With this dosage, it is possible to reach an extended shelf life of up to 10 days, approximately 2-3 days longer than muffins without our Cultured Dextrose.